• Food Science and Biotechnology
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• 제18권2호
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• pp.279-293
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• 2009

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

• 한국식품조리과학회지
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• 제21권5호
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• pp.703-708
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• 2005

The purposes of this study were to establish washing conditions for vegetable salad to reduce the microbial hazard by using sodium hypochlorite solution and eventually to implement HACCP for salad processing. By using the salad production line of Shinkeum Co. located in Gwacheon, Gyunggi-do, salad samples were washed under several washing conditions (chlorine dip period, chlorine concentration, rinse time, etc.) to determine the most effective conditions. The original washing line consisted of 3 baths (100 ppm chlorine water dip, water rinse, and water rinse), each with a capacity of 100 L of tap water and 5 kg of salad. First, the salad samples were washed with 100 ppm of sodium hypochlorite solution for various dip times (3, 6, 9, 12 min); however, only a 1 log- or less-reduction in total microbial counts was achieved in all groups and the time of chlorine water dip was not a significant factor in reducing the microbial hazard. When another water bath was added before the chlorine water dip (4-bath washing), a 2 log-reduction in total microbial counts was achieved. This result suggested the importance of pre-dipping salad materials in water before chlorine treatment to reduce the organic load on the surface of the vegetables. Coliforms were not detected at all after washing. As the concentration of chlorine $(50{\sim}150\;ppm)$ and rinse time $(0.5{\sim}2\;min)$ increased, greater microbial reduction was achieved; however, physical damage of the salad was observed. Finally, the optimum washing conditions for salad were determined as 3 min-water dip, 3 min-chlorine (100 ppm) dip, 2 min-rinse, and 2 min-rinse.

• 식품기술
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• 제18권3호
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• pp.98-104
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• 2005

본 학회는 92년의 역사를 가지고 있는 대표적인 식품위생학회로서 특히 microbial hazard인 foodborne pathogen에 대한 다양한 연구가 보고되는 학회이기도 하다. 올해의 symposium은 Foodbioterrorism에 대한 내용, Yeast and molds에 대한 집중연구와 새로운 분석기술로 각광을 받고 있는 microarray technology에 대하여 중점적인 발표가 있었다. 내년도 International Association for Food Protection은 Canada의 calgary에서 개최될 예정이며, 식품위생 분야에서 microbial hazard에 대해 상당한 권위를 가지고 있는 학회로 학회지인 Journal of Food Protection도 impact factor가 2.154로 applied microbiology 분야에서 매우 높고, 내년도 학술발표를 위한 초록마감은 내년도 1월초 정도이다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권8호
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• pp.1188-1196
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• 2016

This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model ($r=1.82{\times}10^{-11}$) was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were $12.40{\pm}19.43g$ and $19.46{\pm}14.39g$, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g) and processed cheeses (0.45 Log CFU/g) were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (${\alpha}1=1$, ${\alpha}2=91$; ${\alpha}1=1$, ${\alpha}2=309$)${\times}$uniform distribution (a = 0, b = 2; a = 0, b = 2.8) to be -2.35 and -2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were $9.57{\times}10^{-14}$ and $3.58{\times}10^{-14}$, respectively. These results indicate that probability of C. perfringens foodborne illness by consumption cheese is low, and it can be used to establish microbial criteria for C. perfringens on natural and processed cheeses.

• 한국유기농업학회지
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• 제27권2호
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• pp.193-204
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• 2019

식육은 미생물이 증식하는데 필요한 각종 영양소 및 수분이 풍부한 식품이다. 그러므로 식육은 도축, 운반, 가공, 판매 과정에서 미생물이 오염되거나 증식되기 쉽다. 이러한 이유로 가공 및 유통과정에서 병원성 미생물의 증식으로 인해 여러 나라에서 집단 식중독이 발생한다. 식육의 유통과정에서 식육 판매업소는 소비자와 직접적으로 접촉하는 최종 단계이므로 위생관리가 매우 중요하다. 한국에서 식육의 미생물 기준은 돈육의 경우 일반세균수는 10⁷ CFU/g 이하, 대장균은 10⁴ CFU/g 이하로 설정하여 이를 준수하도록 권장하고 있다(식품의약품안전처, 2014). 본 연구에서 식육 및 제조환경에 대해 미생물검사 권장기준을 초과한 경우는 HACCP 미인증 업체에서 6건으로 나타났다. 원료 돈육의 일반세균수의 경우 HACCP 인증 판매장이 평균 6.2×10⁵ CFU/g 수준으로 모두 식약처 권장 범위였다. 그러나 미인증 판매장은 평균 1.8×10⁶ CFU/g 수준으로 식약처 권장기준을 초과한 판매장은 2곳이었다.

• 한국식품영양과학회지
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• 제35권3호
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• pp.383-387
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• 2006

호남지역 병원 6곳의 급식시설 및 부식류 등에 대한 미생물학적 안정성이 평가되어졌다. 조사된 병원급식시설의 공중낙하균 평가에서는 식탁, 조리장 및 냉동고에서 미생물균수가 비교적 높게 측정되어 이러한 시설에 대한 미생물학적 오염에 대한 철저한 관리가 요구됨을 보여 주었다. 또한 조리기구 및 용기 표면의 미생물학적 안정성 측정에서는 도마, 칼, 식판 등의 일반세균수는 비교적 높았으나 유의적인 수준은 아니었으며 대장균군, 황색포도상구균, 대장균 등의 수준도 일반적인 미생물 오염기준 미만으로 나타나 미생물학적 안정성은 양호하였다. 하지만 이들 급식시설에서 제공되는 부식류에 대한 미생물학적 안정성 평가에서는 대체적으로 가열조리식품의 미생물학적 오염은 기준 미만으로 나타났으나 기준을 초과한 부식에 대해서는 철저한 미생물학적 안전 관리가 이루어져야 할 것으로 판단되었다.

• 한국토양비료학회지
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• 제45권6호
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• pp.1216-1221
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• 2012

재배과정, 수확, 가공 및 유통 단계에서 당귀의 미생물적 위해요소를 조사하였다. 뿌리, 토양 및 관개수를 포함한 111개의 시료가 생산과정과 유통과정에서 호기성균, B. cereus, coliform, E. coli, L. monocytogenes, Salmonella spp., 와 S. aureus를 조사하기 위해 수집하였다. 재배과정에서 당귀의 뿌리에서 일반세균수는 6.71 log CFU $g^{-1}$ 수준으로 검출되었으며, 대장균군은 4.13 log CFU $g^{-1}$, B. cereus는 3.54 log CFU $g^{-1}$ 수준으로 확인되었다. 수확에서 가공 단계까지 모든 가공 과정에서 대장균군과 B. cereus의 오염을 확인할 수 있었으며, 절단 과정에서 미생물오염도가 높게 확인 되었다. 유통과정 중인 당귀에서 일반세균수는 5.6~6.0 log CFU $g^{-1}$, 대장균군은 2.4~2.6 log CFU $g^{-1}$, B. cereus는 5.4~6.0 log CFU $g^{-1}$ 수준으로 검출되었다. 모든 시료에서 L. monocytogenes, Salmonella spp., S. aureus는 검출되지 않았다. 이러한 결과는 유해미생물의 오염을 감소시키고, 안전한 농산물을 생산하기 위하여 위생적인 토양관리 및 수확 후 관리가 수행되어야 하는 것을 의미한다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권1호
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• pp.5-24
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• 한국축산식품학회지
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• 제37권4호
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• pp.579-592
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• 2017

This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a doseresponse model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution ${\times}$ Beta distribution, and the levels were -2.35 and -2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (${\alpha}=2.21{\times}10^{-1}$, $N_{50}=6.85{\times}10^7$). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were $1.36{\times}10^{-7}$ and $2.12{\times}10^{-10}$ (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.

• 한국환경보건학회지
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• 제35권4호
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• pp.239-248
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• 2009

The Institute of Medicine of the National Academies of Science in the United States concluded in its 2004 report that excessive indoor dampness is a public health hazard and that its prevention should be a public health goal. Water damage in buildings, such as leaks from roofs, walls, or windows, may increase indoor moisture levels. Excessive dampness may promote microbial proliferation in indoor environments, increase occupants' exposure to microbial agents, and eventually produce adverse health effects in building occupants. Epidemiological studies to demonstrate the causal association between exposure to indoor microbial agents and health effects require reliable exposure assessment tools. In this review, I discuss various sampling and analytical methods to assess human exposure to biological agents in indoor environments, their strengths and weaknesses, and recent trends in research and practice in the USA.